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Kanzuri ｜ Our Regional Cuisines

  • Niigata Prefecture

    Kanzuri

Kanzuri

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    Image provider: Kanzuri Co., Ltd

  • Main lore areas

    Joetsu region

  • Main ingredients used

    Chili pepper, rice koji, yuzu, salt

  • History/origin/related events

    Kanzuri, a traditional fermented seasoning from Myoko City (formerly Arai City) in Niigata Prefecture, is also written in Japanese characters meaning “made in the cold” because it is made on the coldest day of the year. It is said that Kenshin Uesugi, a military commander in the Sengoku period, brought in the precious chili peppers from Kyoto and distributed them to farmers. It was initially made simply by mixing ground chili pepper with miso.

    Myoko City is located in the Joetsu region of Niigata Prefecture, adjacent to Nagano Prefecture. It snows a lot in this area, even being designated as an area with especially heavy snowfall. Therefore, it is said that Kanzuri was eaten to warm their bodies that were completely frozen in the extreme cold. Kanzuri is prepared in the coldest time of the year (around January 20th) through the process of Kanzarashi (meaning exposing to cold) which involves placing the salt-pickled chili pepper on the snow and drying it under the sun. It is also called Yukisarashi (meaning exposing to snow) as bright chili peppers are neatly arranged on top of pure white snow. Locally grown chili peppers are aged and fermented for three years after they are exposed to the snow, ground, and mixed with rice koji, yuzu, and salt. Chili peppers that have been exposed to the snow lose their bitterness and have more umami flavor. Kanzarashi is performed for three to four days on sunny days.

  • Opportunities and times of eating habits

    Kanzuri Co., Ltd use its own unique manufacturing method to bring the rich flavor of ancient times to the present day. The unique taste of the traditional recipe is not only utilized in the traditional cuisine of the region but is widely favored by gourmets. It is used in homes and restaurants in Niigata Prefecture in dishes to enhance stamina or as an appetite booster in the summer, and as a great side dish to warm the body in the winter.

  • How to eat

    It can be added as a secret ingredient in hot pots, ramen, or pasta, paired with sashimi, and added to yakitori or dipping sauces.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is widely accepted as a unique seasoning not only as a souvenir of Niigata Prefecture, but also within the food industry of Japan. In addition, with the rise in popularity of Japanese food in recent years, it is gaining popularity as a traditional Japanese spice in many countries, including the United States.

RECIPE

Ingredients

  • red pepper
  • Rice koji
  • Yuzu
  • Table salt 11%

How to cook

  • 1. Plant in May (planting the seedlings).

  • 2. Harvest in August to November.

  • 3. Salt-pickled from August to November.

  • 4. Exposed to snow from January to February.

  • 5. The raw materials of Kanzuri are prepared in advance from February to March.

  • 6. Aged and fermented for 3 years.

  • 7. Packaging.

  • 8. Product is completed.

provider : Recipe provider: Kanzuri Co., Ltd.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

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